Recipes
Breakfast Sausage Lasagna
| Serves | 16 |
|---|
Source: University of Missouri
Eric Cartwright, executive chef of campus Dining Services, has created this mash-up of breakfast and pasta.
Ingredients
1 lb. pork breakfast sausage
1/4 lb. diced yellow onion
14 oz. diced tomatoes
2 qt. creamy peppered gravy
16 lasagna noodles, cooked
12 oz. scrambled eggs
1 lb. shredded Cheddar/Monterey Jack cheese blend
9 oz. ricotta cheese
Steps
- Cook the sausage in a large skillet over medium heat until browned and cooked through. Remove from the pan and set aside. Drain all but 1oz of the fat from the pan.
- Add the onion to the pan and sauté for 5-6 minutes until softened and lightly browned. Add the tomatoes and cook for an additional 4-5 minutes. Remove from the stove and stir in the sausage.
- To build the lasagna, layer as follows: 1 1/2 cup gravy, 4 cooked noodles, 1 1/2 cup gravy, 9 oz. sausage mixture, 4 oz. scrambled eggs, 4oz. shredded cheese, 3 oz. ricotta. Repeat for two additional layers
- Top the final layer with the remaining 4 noodles, 1 1/2 cup gravy, and 4 oz. shredded cheese.
- Cover with parchment paper and foil, and bake in a 400°F convection oven for 30 minutes or until it reaches an internal temperature of 165°F. Remove and let stand for 20-30 minutes before serving.